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Guacamole is always a main event at my house whenever friends drop by for a game night or barbecue. This classic version spotlights ripe avocados with plenty of zesty flavor. It comes together in minutes and pairs perfectly with crispy chips or fresh veggies. The colors brighten up any snack table and everyone ends up crowding around for seconds.
The first time I made a giant batch of this guacamole was for a summer cookout and our group nearly finished the bowl before the burgers were done. Now it is a must for all my backyard gatherings.
Ingredients
- Fresh jalapeño: for a clean bright hit of heat and green flavor Choose one with firm glossy skin
- Diced red onion: to deliver a sweet sharp bite that balances creamy avocado Use firm onions for best crunch
- Garlic cloves: to add a savory punch and bring depth
- Fresh cilantro: for herby brightness and color Use leaves and tender stems for maximum flavor
- Large ripe avocados: as the rich buttery star Pick fruit that yields slightly to gentle pressure
- Juice from limes: infuses zing and slows browning Use freshly squeezed for best results
- Sea salt and black pepper: bring the flavors together Season to taste as avocados vary in flavor
- Cumin: to lend a smoky note that rounds out the dip
- Cherry tomatoes: add juiciness and pop of color Choose ripe and sweet tomatoes for freshness
Step-by-Step Instructions
- Prep the Fresh Mix:
- Combine finely minced jalapeño diced red onion minced garlic and chopped cilantro in a big mixing bowl. Layering these together first ensures their flavors mingle right from the start.
- Slice and Scoop Avocados:
- Cut each avocado in half lengthwise and carefully remove the pit. Use a large spoon to scoop the avocado flesh into the bowl. Take care to scrape close to the skin to keep as much of the green flesh as possible.
- Add Lime Juice:
- Immediately squeeze the juice of fresh limes over the avocado pieces. This not only lifts the flavor but also helps keep that gorgeous green color.
- Season the Base:
- Sprinkle in the sea salt black pepper and cumin. These boost every bite and the cumin delivers a subtle earthiness you will love.
- Mash Everything Together:
- Use a sturdy potato masher or fork to smash the avocados to your desired consistency whether you love chunky bites or prefer it smoothly blended. As you mash fold in the onion jalapeño and herbs for even distribution.
- Adjust to Taste:
- Taste the mixture and adjust salt or pepper as needed. Since avocados can be mellow you might want an extra pinch of each.
- Fold in Tomatoes:
- Scatter in the diced cherry tomatoes and gently stir to combine. If you like a fresher crunch add them at the very end to prevent breaking them down too much.
- Serve Right Away:
- Guacamole is best enjoyed fresh to keep its vibrant flavor and hue. Spoon it into a serving bowl and scoop up with your favorite chips.
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My favorite ingredient here is definitely the avocados. There is something satisfying about slicing them open and scooping out that green gold. It always reminds me of summer get-togethers with my cousins and the mess we would make passing bowls of guacamole around the backyard table.
Storage Tips
For leftovers press a piece of plastic wrap directly onto the surface of the guacamole before sealing the container. This keeps air out and slows any browning. If you save an avocado pit and nestle it in the bowl this also helps preserve the color. Always store in the fridge and eat within a day or two for the freshest results.
Ingredient Substitutions
If you do not have jalapeño mild green chiles or a pinch of crushed red pepper flakes can stand in. Parsley works in place of cilantro if someone in your crowd dislikes it. Swap regular tomatoes for cherry variety if needed but be sure to use ripe fruit. Lemon juice stands in if you are out of limes.
Serving Suggestions
This guacamole shines with blue corn chips but is also an amazing topping for grilled chicken tacos veggie burritos or dolloped onto salads. Try it with crisp cucumber slices if you want a lighter crunch. For brunch it can top toast along with an extra sprinkle of chili flakes.
A Little Guacamole History
Guacamole dates back to the Aztecs who combined avocados with lime and spices for a nourishing accompaniment to their meals. Today every family and region puts a little twist on it but ripe avocado with citrus and salt remains the perfect base.
Frequently Asked Questions
- → How do I keep guacamole from turning brown?
Press plastic wrap directly onto the guacamole, add extra lime juice, and store with an avocado pit to reduce browning.
- → Can I make this dip ahead of time?
Yes, but prepare just before serving for best flavor. If making ahead, tightly seal and refrigerate to maintain freshness.
- → Is there a substitute for cilantro?
Fresh parsley works well if you prefer a milder, less herbal note in your guacamole.
- → What chips pair best with this dip?
Blue corn chips add extra crunch and vibrant color, but any sturdy tortilla chip works beautifully.
- → How spicy is this guacamole?
The jalapeño offers gentle heat. For more spice, include the seeds or add additional minced jalapeño.
- → Can leftovers be frozen?
Avocado can be frozen, but the texture may change slightly. For best taste and appearance, enjoy fresh within a day.